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Photo for - Cheese Shortbread Thumbprints

Cheese Shortbread Thumbprints

These elegant hors d’oeuvres are delicious on their own, or topped with Gay Lea Sour Cream and garnishes.

  • Yields: 3 dozen thumbprints
  • Preparation: 50 minutes



  1. Preheat oven to 350°F (180°C).
  2. In food processor, pulse together Monterey Jack cheese, Parmesan cheese and butter until smooth. Blend in yolk and pepper. Pulse in flour just until soft dough forms.
  3. Place hazelnuts in shallow bowl. Place egg white in another shallow bowl. Roll tablespoons of dough into 1” (2.5 cm) balls. Dip in egg white; roll in nuts to coat. Transfer to parchment paper-lined baking sheets. With thumb, indent centre of each ball. Refrigerate for 15 minutes.
  4. Bake in centre of oven for 15 minutes or until firm and slightly golden. Let cool on pan on racks.
  5. Stir together sour cream and dill. Spoon into each indentation. Top with a thin strip of smoked salmon.
Try different toppings on the shortbread thumbprints:
  • Hot pepper jelly with Gay Lea Sour Cream topped with fresh coriander and smoked trout or crab.
  • Gay Lea Sour Cream with horseradish topped with a thin sliver of rare roast beef.
Photo of - Cheese Shortbread Thumbprints